200°C · 10-25 minAllergens
Gluten
Lactose
Selderij
MosterdLuxury Sole
This luxurious dish is of exceptional quality, crafted by our chef Jasper. We pan-fry super fresh sole fillet in butter, and the rich yet refreshing beurre blanc with verjus (the juice of unripe grapes) pairs beautifully with the sole! Accompanying this is a warm potato salad with sautéed pointed cabbage, seasoned with crispy bacon, turmeric, and mustard seeds. The crispy enoki mushrooms add the finishing touch, along with vadouvan oil. Enjoy your meal!
Fresh sole fillet, pointed cabbage, bacon (better living 2 stars), enoki mushrooms, shallot, spring onion, garlic, red chilli, leek, white onion, carrot, celery, celeriac, potato, fresh lemongrass, ginger, rosemary and thyme, nutmeg, curry masala (contains coriander seeds, turmeric, and mustard seeds), vadouvan (cumin, fenugreek, lentils, mustard seeds, curry leaves, garlic, turmeric, grape seed oil), black mustard seeds, cream, chickpea flour, wheat flour, Verjus du Perigord, homemade chicken stock (contains celery), potato starch, butter, sunflower oil.
Allergens: alcohol, gluten, koemelk, lactose, mosterd, selderij.
Microwave
Heat the potato salad covered with aluminium foil or an oven-safe dish for 3-4 minutes (1 serving) to 6 minutes (2 or more servings). Serving suggestion: see oven instructions. Note: The bone runs along the length, so use your knife to slide the fillet off the bone.
Oven — 200°C, 10-25 minMarleen's choice
Preheat the potato salad and fish covered with aluminium foil or an oven-safe dish for 10-15 minutes (1 serving) to 20-25 minutes (2 or more servings). Serving suggestion: Place the potato salad in the centre of the plate, add the beurre blanc beside it, drizzle the vadouvan oil on top (for a nice colour effect), place the fish on top, and finish with the crispy enoki mushrooms. Note: The bone runs along the length, so use your knife to slide the fillet off the bone.